Notes:
*All food and equipment needs to be stored properly on shelving with legs at least 6 inches off the floor to allow ease of cleaning.
*A deep cleaning behind and under all equipment and the walk in cooler needs to be done ASAP. Observed some build up of dirt and debris on, under and behind equipment.
*Left information on upcoming ServSafe managers certification training for other managers in the facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring devices located in the refrigeration units are not easily readable or accurate. The facility is using stemmed thermometers for measuring air temperature in the refrigeration units. Suggest obtaining proper haning thermometers to provide more accurate and easy to read temperature readings.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact equipment and utensils being washed at the 3 compartment sink were not being sanitized. Dishwasher was only washing and rinsing and was unaware that the 3rd sink was for sanitizing. Inspector cleaned and set up the 3 compartment sink properly and showed the staff how to properly wash, rinse and sanitize all food contact equipment. Gave manager food safety educational materials for both spanish and chinese speakers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Some food and equipment were found stored on the floor.
Correction: Store all food and equipment in a clean, dry location where not exposed to splash, dust or other contamination on shelving with legs at least 6 inches above the floor.
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04/14/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp Dumpling cold holding at improper temperatures in kitchen area prep cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Shrimp Sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Curtains in the Doorways noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Lighter Fluids are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of Lighter Fluids must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Spray can of raid.
Correction: Remove unnecessary poisonous or toxic materials.
- Personal Care Items - Storage (corrected on site)
Observation: Perfume, Toothpaste & Toothbrush, and Medications stored in such a way that they could contaminate Equipment/Food in the kitchen
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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05/05/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that large containers of sauces that were not protected from contamination because it was stored under the hand sink in the kitchen.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings away from hand and dish wash sinks.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses. Observed wet wiping cloth on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed extra large pots of hot chicken and beef that were in the walk in cooler covered with lids.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All items in the prep cooler in kitchen next to dish washing area were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the waitstation area was measured at a temperature less than 100°F due to hot water being turned off due to leak.
Correction: Make necessary adjustments/repairs to lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. PIC did turn on the hot water to this sink while inspector was there but the leak still need to be repaired.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the handsink in the waitstation and the pipe above the dish machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse Outside Receptacles (corrected on site)
Observation: The cover of the refuse container located outside the establishment was observed with its lid open.
Correction: Keep the refuse container lid closed when not in use.
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06/13/2013 | Routine | |
Most food items in storage were labeled with the common name of the item but a few still needed use by dates on label. Employee food items MUST be stored separately from food served to customers and labeled as such. Manager, Miki Chen, is going to attend the upcoming food safety manager's certification class. Facility was clean organized.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Many of the prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/04/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed cook picking up raw chicken with gloved hands and then touching ready to eat food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Also instruct employees that gloves are for single use only and to wash hands and change gloves in between tasks or handling raw and RTE foods.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed scoop stored in a container of water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All items in the Pepsi reach in cooler in the waitstation were observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Many of the prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tokyo Japanese Seafood And Steakhouse Restaurant, 215 Commonwealth Dr. Suite 5, Wytheville, VA 24382 »